Raw papaya salad or Som Tam is a classic Thai salad and a delicious way to eat this green fruit. This version calls for seasonal raw mangoes, which are excellent source of Vitamin C and A and keep the body hydrated in this heat. Small steamed or poached prawns pair very well or you could omit them altogether for a veggie version.
Quick tip: Use the sweet-and-sour dressing in a chopped salad or as a dipping sauce.
Serves 4-6
INGREDIENTS
Raw mango: ½ cup, coarsely grated
Raw papaya: 1½ cups, coarsely grated
Cherry tomatoes: ¼ cup, halved
Spring onion stalks: 2, cut into 3cm long sticks
Vermicelli rice noodles: ½cup, cooked
Thai basil leaves: 2tbsp, roughly chopped
Coriander leaves: 2tbsp, roughly chopped
Crushed peanuts: ¼ cup, toasted
#For the sweet-and-sour dressing
Red or green chilli: 1 small, finely chopped
Brown sugar or honey: 2tbsp
Light soy sauce3tsp
Lime juice: 1tbsp
Lime zest: Of one lime
Salt: ¼tsp
Prawns: 1 cup, cooked (optional)
METHOD
In a small bowl, whisk together the ingredients for the dressing. In a larger bowl, add the raw mangoes and raw papaya. Press down with the back of a large spoon to release the juices, keeping any liquid intact with the salad. Add the remaining ingredients and toss with half the dressing, to begin with. If required, add more. Chill for 30 minutes and serve.
Make ahead/leftovers: The leftover salad is good till the next day. You can prepare all the ingredients up to a day ahead and toss just before serving. Make extra dressing and refrigerate it for 4-5 days.
